If you are a vegetarian, that is to say, you don't eat any animal food, then baking at West Point is a bit difficult. In fact, the most difficult thing is to replace eggs, because milk can be replaced by soybean milk and almond dew, and butter can be coconut oil or other vegetable oil. Eggs still play an important role in baking, which can make snacks soft and have a bonding effect. Here are some materials that can be used instead of eggs, depending on the type of baked snacks.

Flaxseed Flaxseed has a special taste, so it is better to use flaxseed instead of milk in oatmeal cookies, high-fiber muffins, corn muffins and muffins. Flaxseed contains very healthy oil and is rich in omega-3. After you buy it, you can keep it sealed in the refrigerator. It is best to buy flaxseed instead of ground flaxseed powder, because flaxseed powder loses nutrients faster.

Tender tofu 1/4 cups of tender tofu equals one egg. When processing, it is best to put tender tofu into a blender and beat it very finely without lumps. If there are other liquid materials in the baking recipe, it is best to put them in a container filled with stirred tender tofu and mix them evenly. It is good to use tender tofu instead of eggs in cakes and chocolate brownies. When making fluffy cakes, the amount of tender tofu should be reduced appropriately. For example, the recipe says to use three eggs, then use two tender tofu. When making cookies, you may add 1 tsp starch to the tender tofu, otherwise the cookies may feel like cakes, and they will be too fluffy and soft.

This is an egg substitute. 1 tablespoon half Ener-G-g plus 2 tablespoons cold water equals 1 egg. However, it should be noted that people with sensitive taste may be able to taste the taste of Ener-G, and ENER-G is superior in making cookies or baking western pastry that needs crispness.

Bananas Half a medium-sized banana is mashed into 1 egg. Bananas can make cakes soft and moist when baking. It smells like bananas. And snacks with bananas are easier to get dark when baked, so pay attention to the time. Bananas are used for bread (instant bread with baking powder instead of yeast), and muffins, cakes and muffins are better. Bananas should be ripe, preferably with a slightly brown skin.

Soymilk yogurt 1/4 cups of soymilk yogurt is equal to 1 egg. Soymilk and yogurt are not sold everywhere. The texture of soybean milk yogurt is similar to tender tofu, which can make baked snacks moist and has a good effect in instant bread, muffins and cakes.

Soymilk, almond milk and coconut milk can all be substituted. Note that if it is sweet, reduce the amount of sugar when putting it. If buttermilk (yogurt) is used in the baking recipe, you can add a little apple vinegar or lemon juice to the milk substitute.

Butter can be replaced by solid or liquid vegetable oil, and the dosage is appropriately reduced 10-30%. Note that if you buy solid vegetable oil, it does not contain trans fat. Butter can also be replaced by applesauce or prune paste. Beat half a cup of seedless prunes into a paste, then add 1/4 cups of cold water and mix well. But the number should also be reduced by about 30%. It is better to put a little vegetable oil, because the taste and texture of baking will be better and it will not be too dry.

(Excerpted from: Vegetarian Information Network)

References:

1. Luo Xinyu and Zhang Shiyi 20 1 1 marketing communication

2. Huang Mingjie 2007 My Vegetarian Journey

3. Bai Yu Fa Xun 2009 Jiazha Rinpoche talks about vegetarian nursing students